Crispy Chicken Wonton Tacos – Better Than Takeout

Crispy Chicken Wonton Tacos – Better Than Takeout. After making these many times, I’ve discovered the trick to the crispest wontons and juiciest chicken. You’ll love the crunchy texture and fresh flavors that make these tacos a family favorite. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Healthy Chicken Burrito Bowl Recipe and Easy Dill Pickle Chicken Tacos.

What You'll Need for Crispy Chicken Wonton Tacos – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 boneless, skinless chicken breasts
• 1 package wonton wrappers
• 2 cups shredded cabbage
• 1/2 cup shredded carrots
• 1/2 cup fresh cilantro, chopped
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp minced garlic
• 1 tsp grated ginger
• Salt and pepper, to taste
• 1/2 cup shredded cheese (optional)
• Optional: Lime wedges
• Optional: Sour cream or Greek yogurt
• Optional: Hot sauce or Sriracha
• Optional: Diced avocado or guacamole
• Optional: Sliced green onions

How to Make Crispy Chicken Wonton Tacos – Better Than Takeout

1. Step 1: In a food processor, combine chicken, soy sauce, sesame oil, garlic, and ginger. Pulse until chicken is finely chopped. Season with salt and pepper.
2. Step 2: Place a wonton wrapper on a flat surface. Spoon a small amount of chicken mixture into the center. Wet the edges of the wrapper with water, then fold into a triangle and press to seal. Repeat with remaining wrappers and filling.
3. Step 3: Heat a large skillet over medium heat. Add a small amount of oil and place wontons in the skillet, seam side down. Cook until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
4. Step 4: In the same skillet, add cabbage and carrots. Cook until softened, about 5 minutes. Stir in cilantro and season with salt and pepper.
5. Step 5: To serve, place a few wontons in each taco shell, top with cabbage mixture, and your favorite toppings. Serve with lime wedges on the side.

Storing & Reheating Crispy Chicken Wonton Tacos – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftover tacos in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: You can make the chicken filling and cabbage mixture ahead of time and store them separately in the refrigerator for up to 3 days. Assemble and cook the wontons just before serving.

Freezing Crispy Chicken Wonton Tacos – Better Than Takeout

You can freeze uncooked wontons for up to 2 months. Just make sure to freeze them on a baking sheet first, then transfer to a freezer bag.

How to Reheat Without Drying It Out

Oven: To reheat, place tacos in a preheated 350°F (180°C) oven for 10-15 minutes or until heated through. Microwave: You can also reheat tacos in the microwave for 30-45 seconds or until heated through. However, this may make the wontons soggy.

Recipe Notes

• Chef tip: For extra flavor, you can marinate the chicken in the soy sauce, sesame oil, garlic, and ginger for 30 minutes before cooking.
• Best substitution: If you can't find wonton wrappers, you can use corn tortillas instead. Just make sure to cook them until crispy before adding the filling.
• Make-ahead: You can assemble the wontons up to a day ahead of time. Just store them in the refrigerator until ready to cook.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd. Just make sure to cook the wontons in batches to prevent overcrowding in the skillet.
• Troubleshooting: If your wontons are tearing, you may be using too much filling. Try using a smaller amount of filling and pressing the edges firmly to seal.

Crispy Chicken Wonton Tacos – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

20 mins

⏳

Total

35 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 boneless, skinless chicken breasts
• 1 package wonton wrappers
• 2 cups shredded cabbage
• 1/2 cup shredded carrots
• 1/2 cup fresh cilantro, chopped

Seasonings

• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp minced garlic
• 1 tsp grated ginger
• Salt and pepper, to taste
• 1/2 cup shredded cheese (optional)

Optional Toppings

• Lime wedges
• Sour cream or Greek yogurt
• Hot sauce or Sriracha
• Diced avocado or guacamole
• Sliced green onions

Instructions

1. Step 1: In a food processor, combine chicken, soy sauce, sesame oil, garlic, and ginger. Pulse until chicken is finely chopped. Season with salt and pepper.
2. Step 2: Place a wonton wrapper on a flat surface. Spoon a small amount of chicken mixture into the center. Wet the edges of the wrapper with water, then fold into a triangle and press to seal. Repeat with remaining wrappers and filling.
3. Step 3: Heat a large skillet over medium heat. Add a small amount of oil and place wontons in the skillet, seam side down. Cook until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
4. Step 4: In the same skillet, add cabbage and carrots. Cook until softened, about 5 minutes. Stir in cilantro and season with salt and pepper.
5. Step 5: To serve, place a few wontons in each taco shell, top with cabbage mixture, and your favorite toppings. Serve with lime wedges on the side.

Notes

• Chef tip: For extra flavor, you can marinate the chicken in the soy sauce, sesame oil, garlic, and ginger for 30 minutes before cooking.
• Best substitution: If you can't find wonton wrappers, you can use corn tortillas instead. Just make sure to cook them until crispy before adding the filling.
• Make-ahead: You can assemble the wontons up to a day ahead of time. Just store them in the refrigerator until ready to cook.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd. Just make sure to cook the wontons in batches to prevent overcrowding in the skillet.
• Troubleshooting: If your wontons are tearing, you may be using too much filling. Try using a smaller amount of filling and pressing the edges firmly to seal.

Storage

• Fridge: Store leftover tacos in an airtight container in the refrigerator for up to 3 days.
• Freezer: You can freeze uncooked wontons for up to 2 months. Just make sure to freeze them on a baking sheet first, then transfer to a freezer bag.
• Oven reheat: To reheat, place tacos in a preheated 350°F (180°C) oven for 10-15 minutes or until heated through.
• Microwave reheat: You can also reheat tacos in the microwave for 30-45 seconds or until heated through. However, this may make the wontons soggy.
• Make ahead: You can make the chicken filling and cabbage mixture ahead of time and store them separately in the refrigerator for up to 3 days. Assemble and cook the wontons just before serving.

Nutrition Per Serving

• Calories: 350
• Protein: 25g
• Fat: 14g
• Carbs: 28g
• Fiber: 2g
• Sugar: 3g
• Sodium: 750mg
• Cholesterol: 70mg
• Sat. Fat: 4.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Chicken Wonton Tacos – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Crispy Chicken Wonton Tacos – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!